Chef Chris Coombs Ribeye Steaks with Herb Butter

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

For a memorable date night, treat yourself to Chef Chris Coombs' Ribeye Steaks with Herb Butter. Season the steaks with salt and pepper, then sear them in a cast-iron skillet with canola oil. Add butter, thyme, garlic, and rosemary, basting the steaks in the savory goodness until they're cooked to a juicy medium-rare. Let the steaks rest before slicing and serve with the flavorful herb butter. It's a truly indulgent dish to enjoy together for a one-of-a-kind night.

Ingredients

Swap Protein

Thomas Farms Ribeye Steak

Main cut: Thomas Farms Grass Fed Ribeye Steak
Alternate cut: Thomas Farms Grass Fed Flank Steak
3 tablespoon canola oil
1/4 cup unsalted butter
6 sprigs fresh thyme leaves
4 cloves garlic
1 sprig fresh rosemary leaves

Instructions

Season the ribeye steaks with a generous amount of salt and pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until light smoke appears.
Add the steaks and cook over high heat until browned and well seared on the bottom, about 5 minutes. Turn the steaks and sear the second side in the same way, about 4 minutes. Reduce the heat to medium and add the butter, thyme, garlic and rosemary to the skillet. Cook while basting the steaks with the foamy butter, garlic and herbs, until the steaks are medium-rare, 4 minutes longer.
Transfer the steaks to a cutting board and let them rest for 10 minutes. Slice the steaks across the grain and serve with any additional herb butter.

Recipe courtesy of True Aussie Beef & Lamb

Ingredients

Swap Protein

Thomas Farms Strip Steak

Main cut: Thomas Farms Strip Steak
Alternate cut: Thomas Farms Grass Fed Flank Steak
3 tablespoon canola oil
1/4 cup unsalted butter
6 sprigs fresh thyme leaves
4 cloves garlic
1 sprig fresh rosemary leaves

Instructions

Season the strip steaks with a generous amount of salt and pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until light smoke appears.
Add the steaks and cook over high heat until browned and well seared on the bottom, about 5 minutes. Turn the steaks and sear the second side in the same way, about 4 minutes. Reduce the heat to medium and add the butter, thyme, garlic and rosemary to the skillet. Cook while basting the steaks with the foamy butter, garlic and herbs, until the steaks are medium-rare, 4 minutes longer.
Transfer the steaks to a cutting board and let them rest for 10 minutes. Slice the steaks across the grain and serve with any additional herb butter.

Recipe courtesy of True Aussie Beef & Lamb